Gastown—(March 21, 2016) This time around, Chef Jesse Grasso from Supermarine was behind the kitchen serving as the latest local cook chosen to feed diners some of his comfort food favourites for Volume 13 of the monthly Greasy Spoon Diner Supper Series also celebrating its first anniversary of dinners at Save On Meats.
To drink, diners were greeted with the Bacardi Legacy award-winning El Ritmo cocktail (with rum, coconut, pineapple, lime, and Cynar) from The Diamond bar manager Giancarlo Quiroz Jesus (Canadian cocktail competition winner and Global finalist).
As always, proceeds from the fundraising dining series helps support A Better Life Foundation's hunger solutions spearheaded by restauranteur/activist Mark Brand. (13-year-old Little Locavore and chef-in-training Liam Lewis on plating duty, above.)
To start, the smoked whitefish (with wasabi tobiko and gaufrette potato chips) influenced by New York's Russ & Daughters was a delightful treat and highlight for its simple but tangy, comforting taste.
Next up, this deconstructed BLT (with crispy pork belly, oven-dried tomatoes, Wonder Bread purée, smoked mayo, and watercress) influenced by UFO Restaurany in Toronto was paired with a Whistle Dog cocktail (with gin, orange vermouth, celery bitters, and cider). The dish made for an intriguing riff on the diner staple with a fancy twist.
For the main course, the shaved beef tongue French dip (with "real au jus sauce" and coleslaw) influenced by L.A.'s Philippe the Original was a subtle but satisfying take on the classic beef dip sandwich for its beefy simplicity paired with a 101 Freeway cocktail (with rum, scotch whisky, tawny port, and tiki bitters).
For dessert, the banana pudding (with Nilla wafers and torched meringue) influenced by Hattie B's in Nashville harkened back to classic homespun sweet treats with an appealing blowtorch warmth paired with a Cafe Lemmy cocktail (with Jack Daniels, cold brew coffee, orange bitters, lemon, and tonic water).
It was another fine night of classy but undeniably comforting diner food classics for a good cause. A Better Life Foundation uses its resources to aid and support the those less fortunate in our community by providing stable meals and further opportunities through their work programs, because "being hungry sucks".
More | YVArcade / Chef Josh Gale